Ethan Hunt
06-16-2006, 03:49 AM
http://media.santabanta.com/rec/butterchicmasala.jpg
Ingredients:
2 tsp Sirka
8 tbsp Ghee
1 kg Chicken
4 tbsp Cream
Salt as per taste
2 tsp Chilli powder
1 tsp Garam Masala
¼ Tomatoes, chopped
2 tsp Ginger-Garlic paste
150 gm Onions, chopped
4 tsp Cashewnuts, powdered
Method:
Remove skin of chicken and cut into big pieces.Wash and squeeze out the water.Add vinegar, salt. Allow to soak for half an hour.
Heat ghee in the pressure pan. Add 2-3 pieces of chicken at a time, cover ther pan and fry till brown and remove. Open it after 2 minutes.
In the remaining ghee fry the onions till brown.
Add ginger garlic paste and fry well.Add chilli powder, garam masala and tomatoes. Fry till the tomatoes form a thick paste.
Add the fried chicken pieces and one cup of water.
Add salt to taste. Pressure cook for 8-10 minutes.
Cool the cooker for 10 minutes. Add cashew powder and simmer for 2 minutes. Pour the creami on top and serve hot.
Tip: Do not roast poultry in a oven temperature lower than 325 degrees. Poultry should be roasted at 325 degrees or higher to avoid potential food safety problems.
Ingredients:
2 tsp Sirka
8 tbsp Ghee
1 kg Chicken
4 tbsp Cream
Salt as per taste
2 tsp Chilli powder
1 tsp Garam Masala
¼ Tomatoes, chopped
2 tsp Ginger-Garlic paste
150 gm Onions, chopped
4 tsp Cashewnuts, powdered
Method:
Remove skin of chicken and cut into big pieces.Wash and squeeze out the water.Add vinegar, salt. Allow to soak for half an hour.
Heat ghee in the pressure pan. Add 2-3 pieces of chicken at a time, cover ther pan and fry till brown and remove. Open it after 2 minutes.
In the remaining ghee fry the onions till brown.
Add ginger garlic paste and fry well.Add chilli powder, garam masala and tomatoes. Fry till the tomatoes form a thick paste.
Add the fried chicken pieces and one cup of water.
Add salt to taste. Pressure cook for 8-10 minutes.
Cool the cooker for 10 minutes. Add cashew powder and simmer for 2 minutes. Pour the creami on top and serve hot.
Tip: Do not roast poultry in a oven temperature lower than 325 degrees. Poultry should be roasted at 325 degrees or higher to avoid potential food safety problems.